Field & Table
Practical notes on family farms, local food, seasonal harvests, gardens, markets, and recipes.
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Latest posts
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A Vaud Food Trip: Notes for Late Winter
A practical look at Vaud cooking, market rhythms, and how to plan a food-focused trip around Crissier and the western Lausanne area.
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Beer Night at Home: Food, Glasses, and Games
A practical guide to hosting a home beer night: food that holds up, glassware that keeps a head, and clear rules for group games.
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Building Food Quality Along the Whole Chain
How quality is built from field to product, who checks food safety in Italy, and which product certifications matter for bread and eggs.
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Coffee Grind and Water: Fix the Cup First
A practical guide to grind size, water ratio, and roast level for home brewers, with fixes for bitter or sour coffee and notes on freezing beans.
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Feeding 100 Guests: A Farm Kitchen Plan
A practical plan for family farms and home cooks feeding 100 or more guests, from quantity math and cold storage to the day-of timeline.
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Garden Budgets and the Cost of a New Pet
A practical look at planning a garden budget alongside the first-year costs of a new pet, with a ten-year view and a simple calendar method.
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How PPG17 Open Space Assessments Worked
A practical look at how PPG17 open space assessments were run: surveys, audits of local provision, and mapping catchments for parks and playing fields.
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How to Build a Salumi and Cheese Board
A practical guide to buying salumi and Italian cheese by the slice: thickness, serving temperature, DOP and IGP labels, and how to assemble a tagliere.
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Indoor Herb Growing: A Practical Start
A practical guide to growing herbs indoors: light, pots, watering, and harvest habits for basil, mint, rosemary, and peppers on a windowsill or shelf.
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Local Produce Show: Entry Rules and Bench Basics
How local produce show entry conditions work, how the bench is staged in the hall, and how to cut and prepare flowers, fruit and vegetables for judging.
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Marlborough Vintages: What the Year Tells You
How to read a Marlborough vintage report, which recent years ran warm or cool, and how long sauvignon blanc holds in the bottle.
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Palms and the Coastal Garden: Notes from Fethiye
Field notes on Mediterranean palms, cold limits, and companion planting, drawn from a botanical guide to the Hisarönü, Ölüdeniz and Fethiye coast.
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Red eléctrica: Who Does What in Spain's Power Grid
A field guide to Spain's red eléctrica: the difference between distribuidora and comercializadora, how to find your zone's operator, and how smart meters are
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Field & Table desk
The Field & Table desk reports on the practical links between farms, gardens, markets, kitchens, and seasons. The desk favors primary sources, local caveats…
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What a Peat-Free Garden Conversation Gets Right
An old garden concern can still be useful when it is read as a question about materials, sourcing, and what the local growing system can support.
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What Reclaiming the Family Farm Really Means Today
The phrase is powerful, but the work is specific: land decisions, labor, market relationships, and a willingness to show what the farm can and cannot do.
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Almost Garden Time: Build a Calendar Before You Buy Seed
The first useful garden purchase is often a pencil. Start with the harvest you want, then work backward through space, timing, and storage.
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How to Cook Beans for Weeknight Meals
Beans reward a little planning. Cook a neutral pot, season at the end, and let the same batch travel through soup, toast, and a grain bowl.
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Cultured Vegetables: A Small-Batch Kitchen Method
Fermentation is a process, not a shortcut. Keep the batch small, the equipment clean, the vegetables submerged, and the safety questions visible.
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A Bright Tomato Soup for the End of Summer
When tomatoes are abundant, soup should taste like the market: sweet, sharp, and barely changed by the pot.